Prosciutto | Prosciutto-Wrapped Mango with Balsamic Reduction

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ProsciuttoProsciutto is the ultimate local food. In Italy, it’s known as Parma, the city near which it’s made, and the hogs used to make it are raised on the whey of cheese produced nearby. To make prosciutto, the ham is salt-cured and air-dried, but not smoked. Because it’s cured, it’s completely safe to eat raw.

Though prosciutto originated in Italy, it’s produced in other countries, as well, using the same specific standards and processes. The ham is rubbed with a mixture of salt and spices, then hung to air dry for anywhere from 9 months to 2 years.

Prosciutto is usually served in paper-thin slices. It has a rich, buttery flavor that complements fruit, especially melon. It’s often part of an antipasto platter. Use it instead of bacon to elevate any dish.

Prosciutto-Wrapped Mango with Balsamic Glaze

This salad is a simple pleasure. Simple ingredients. Simple to prepare. Its brilliance lays in its uncomplicated combination of ingredients, sweet, salty, tangy. The key is selecting the highest- quality, buttery prosciutto; the sweetest, ripest mangoes; and a good quality balsamic vinegar mellowed ever-so-slightly by a bit of honey and a slow simmer. It’s a no-brainer for entertaining, when simple dishes with big flavors are a must.

Choose a ripe mango. The sweetness pairs nicely with the salty meat.

Use a vegetable peeler to shave the Parmigiano Reggiano.

Small Pot (for balsamic reduction)

Wooden Spoon

Vegetable Peeler

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How to Cut a Mango

Making Balsamic Reduction 


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